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I have never used a marinade for brisket. I just use mustard or worcestershire.. apply rub and put it on. I think I was once told that the marinade can't penetrate the brisket in short amount of time (up to one day)

Another option is using an injection. Many competition cooks use one, either their own recipe or from an online source. Injections allow the deep penetration of the liquid and you are the one controlling how much and to where it goes in the meat. Also, vacu-tumbling works well with briskets. I have done 2 13lb packers at a time for 2 hours and get great penetration into the meat. The fun part is trying different things....